Oven-fried Potato Chips

Side DishGluten-FreeVegetarianPotato

Oven-fried homemade potato chips recipe, made with thin slices of Russet potatoes, butter, and salt.

Photography Credit: Elise Bauer

My father, being of German and Austrian descent, loves potatoes, in every form. Years ago, he discovered in an old issue of Gourmet that he could easily make his own potato chips, without having to deep fry them. (Cue clouds parting, sunlight beaming through, and choruses of angels singing Hallelujah!)

Of course from here on out the rest of us were doomed, because these are so good that it’s really hard to not overindulge.

These crispy thin potato slices are just divine. I call them potato chips because they taste like the best potato chips you will ever have. But I suspect that one might not classify them as a chip given their 1/8 inch thickness. In any case, they are really really good, and like anything really really good probably shouldn’t be eaten more than once or twice a month.

Oven-fried Potato Chips Recipe

  • Prep time: 20 minutes
  • Cook time: 15 minutes
  • Yield: Serves 4

mandoline is the best way to get the evenly thin slices of potatoes that work well for this recipe.


  • 4 russet potatoes (or 6 Yukon gold potatoes), peeled and sliced diagonally 1/8 inch thick
  • 1/2 stick (1/4 cup) of butter, melted (can use olive oil instead)
  • Kosher salt to taste


1 Preheat oven to 500°F (260°C). Grease 2 large baking sheets with canola oil or non-stick cooking spray. Make sure you are using sturdy baking sheets, or a flat roasting pan that can take high heat. A standard cookie sheet may warp.

2 Place the potato slices in a bowl of ice water for 5 minutes to remove some of the excess starch. Drain. Pat the slices of potatoes dry with paper towels. Arrange them in a single layer on the baking sheets. Use a pastry brush to brush the potato slices with melted butter.

3 Put in the oven and lower the temp to 450°F (230°C). Bake until the edges are golden brown, about 12-15 minutes, depending on your particular oven.

Remove from oven and sprinkle with salt to serve.

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Showing 4 of 23 Comments / Reviews

  • Jenna

    Trick for making chips crispier: After the oven has been off for a while and some of the oil or butter has soaked into a paper towel, place chips back on the pan and put back in the oven. The oven should still be warm and will slowly dry out the chips. Chips can also burn this way so when you start to smell them, check the oven and remove the chips which have dried all the way. If you wish to leave them without monitoring, crack the oven open so the heat escapes and is not as intense.

  • Milander

    I’ve been making these for years but usually make them twice the thickness you have in the photo. In the UK they are known as ‘scallops’ and have been popular in the north of England for as long as I can remember.

    You need to experiment a bit to find the optimal temperature and time as the ‘chips’ will burn faster on the edges, a nice even heat is needed. I don’t use a brush to apply any oils or spices, I use a spray. Just go down your local gardening shop to get a water sprayer, give it a good clean and use it to apply oil evenly and neatly.

    I also keep homemade oils, adding various spices to an oil can make a great difference – mustard seeds and oil, garlic and oil, herbs and oil, rosemary and oil, etc – you have to let the oil sit in a warm place (direct sunlight) once you’ve added the various ingredients and the longer you leave it the stronger the flavour but it is well worth it.

    As you said once or twice a month is fine as these treats are rather unhealthy, but, man, it’s worth it.

  • kehinde ajijedidun

    pls which recipe is the best for commercial oven baked potato chips,the listed may not work for large quantity

    No idea. You’ll have to experiment. ~Elise

  • jupiter

    Hi Elise,

    I finally got around to making these. Like Eric, I soaked the sliced potatoes in water, but the water I used was a solution of sugar and water. I have heard somewhere that McDonalds does the same to their fries. I’ll have to make some without the soaking step to see if it enhanced the flavor any. I also substituted the butter with E.V.O.O. I used garlic and black peppercorn infused olive oil. I seasoned the chips with crushed Hawaiian Rock Salt.

    They came out very well. My friends and I liked them very much. With one of the batches I made I tossed in some finely chopped garlic. That was very very good. I will definitely be making this again.

  • Holly

    These chips have always been my comfort food. I use Yukon Golds and soak the slices in ice water and then dry them. As a variation, I use olive oil instead of butter, and I sprinkle the slices with chopped rosemary.

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